Seasoning sauce and preparation method thereof

Abstract

The invention relates to seasoning sauce and a preparation method thereof. The seasoning sauce is prepared from, by weight, 15-35 parts of spice extraction solution and 400-600 parts of soybean sauce. The preparation method includes the following steps of A, preparing the spice extraction solution, wherein spices are smashed through a smashing machine, soaked in water and then directly distilled; B, conducting blending, wherein 15-35 parts by weight of spice extraction solution and 400-600 parts by weight of soybean sauce are taken to be evenly mixed; C, conducting high-temperature sterilizing and cooling and conducting filtering through a film filtering mode to obtain the seasoning sauce. Compared with the prior art, the seasoning sauce has the advantages that effective components in the spices are more completely extracted, the spice extraction solution strong in aroma can be obtained through a small amount of spices, cost is saved, it can be avoided that grease and other substances in the spices enter a sauce product and deposit, and the prepared seasoning sauce is rich in taste, pure in taste, safe to eat, strong in aroma and stable in quality.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a liquid condiment brewed from soybeans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. It tastes delicious and helps to stimulate appetite. Increase the aroma of food and make its color more beautiful, thereby increasing appetite. Soy sauce has the effect of relieving heat and irritability, seasoning and appetizing. Soy sauce contains isoflavan. This special substance can lower human cholesterol and reduce the incidence of cardiovascular diseases. It is recommended to put soy sauce after cooking, so that the effective Amino acids and nutrients are effectively retained. [0003] The current soy sauce products have a relatively single taste. Therefore, in the cooking process, other seasonings need to be added, such as directly adding a certain amount of spice seasoning ...

AI Technical Summary

Problems solved by technology

[0003] The current soy sauce products have a relatively single taste. Therefore, in the cooking process, other seasonings need to be added, such as directly adding a certain amount of spice seasoning to the soy sauce or adding the spice liquid extracted by soaking, so that some spices and soy sauce Seasoning synergy occurs, enriches the taste of soy sauce, and at the same time gives full play to the role of spices as condiments; however, this method uses a large amount of spices and high production costs, and the oil and other substances contained in spices will enter the product together, resulting in precipitation in the product and affecting The aesthetics of the product. In addition, if the spices are not stored properly, aflatoxin B1 will be produced. Aflatoxin B1 is not volatile and easily enters the product. This may cause the product to exceed the standard of aflatoxin B1, which may cause food safety hazards.